Swiss steak is an inch-thick beef round steak tenderized and browned, then simmered low and slow in a sauce of tomatoes, onion, garlic, and herbs on the stovetop or in the oven.
THE BEST OLD FASHIONED SWISS STEAK
Swiss steak is a method of preparing meat, usually beef, by rolling or pounding it and then braising it in a stockpot, either on a stove or in an oven.
The name does not refer to Switzerland but to the process of "swissing," which involves pounding or running fabric or other materials through rollers to soften them, in this case, meat.
Swiss steak is typically made from relatively tough cuts of meat, such as the round, which have been pounded with a tenderizing hammer or run through a set of bladed rollers to produce so-called "cube steak."
The meat is typically coated with flour and other seasonings and served with a thick tomato gravy.
The process of swissing meat is done to enable tougher and cheaper pieces of meat to be tenderized. Cube steak is the usual meat used in producing Swiss steak by most home cooks.
Cube steak has connective fibers that make the meat tough and physically break down by the butcher. The braising process further breaks down the connective tissue in the meat.
Swiss Steak should be tender enough to be eaten without a knife.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR OLD FASHIONED SWISS STEAK
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Old Fashioned Swiss Steak and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS TO MAKE THE BEST OLD FASHIONED SWISS STEAK
Choose the right cut of meat. To update the recipe, I recommend using tenderized cubed steak when available. Tenderized round steak is still an option. It is best to get it tenderized before leaving the grocery store or butcher.
Season generously. Season the steak liberally with salt and pepper. The proper amount of seasoning can never be achieved after the meat is added to the tomatoes and broth.
Ensure there is a generous amount of liquid in the pot while cooking the steak. This will keep the meat tender and juicy throughout the cooking process. If it begins to look dry, add water or more beef broth.
The secret ingredient. Be patient and allow the steak to cook low and slow until it is fork tender. Resist
trying to serve it too soon even though the meat is done. 
WHAT YOU NEED TO MAKE SWISS STEAK
Tenderized beef round steak
Salt
All-purpose flour
Vegetable oil or bacon drippings
Large onion
Garlic
Tomato paste
Diced tomatoes
Ground coriander
Worcestershire sauce
Beef broth
HOW TO MAKE SWISS STEAK
Cut the meat with the grain into cutlet size and season on both sides with the salt and pepper.
Place the flour in a pie pan, add 1 teaspoon salt and 1/2 teaspoon pepper, and mix together. Coat the pieces of meat on both sides in the flour mixture, then set aside.
Add bacon drippings or vegetable oil to just cover 1/2 inch of the bottom of a large, heavy-bottom skillet and heat to a smoking point. Once the oil has reached its smoking point, add the prepared steaks to the skillet, being careful not to overcrowd. May have to do two batches.
Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
After the last steak is removed from the skillet, add the onions and garlic. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine.
Next, add the tomatoes, coriander, Worcestershire sauce, and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid.
Cover the pot and turn the heat to simmer. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.
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Originally published November 2009. Updated July 2024
